Onion Jam Food

ONION JAM

Steps:

• Heat the oil in a large skillet over medium heat. Add the onions and a generous pinch of salt and pepper. Cover and cook, stirring occasionally, until the onions are soft, 10 to 15 minutes.
• Increase the heat to high, add the red wine and simmer until most of the wine is absorbed into the onions. Add the honey and vinegar and simmer gently, lowering the heat as needed and stirring occasionally, until the onions are soft, sticky and jam-like, about, about 15 minutes.

RED ONION MARMALADE

Steps:

• Halve and thinly slice the onions, then thinly slice the garlic. Melt the butter with the oil in a large, heavy-based saucepan over a high heat. Tip in the onions and garlic and give them a good stir so they are glossed with butter. Sprinkle over the sugar, thyme leaves, chilli flakes if using and some salt and pepper. Give everything another really good stir and reduce the heat slightly. Cook uncovered for 40-50 minutes, stirring occasionally. The onions are ready when all their juices have evaporated, they're really soft and sticky and smell of sugar caramelising. They should be so soft that they break when pressed against the side of the pan with a wooden spoon. Slow cooking is the secret of really soft and sticky onions, so don't rush this part.
• Pour in the wine, vinegar and port and simmer everything, still uncovered, over a high heat for 25-30 minutes, stirring every so often until the onions are a deep mahogany colour and the liquid has reduced by about two-thirds. It's done when drawing a spoon across the bottom of the pan clears a path that fills rapidly with syrupy juice. Leave the onions to cool in the pan, then scoop into sterilised jars and seal. Can be eaten straight away, but keeps in the fridge for up to 3 months.

ONION "JAM"

Steps:

• Peel and thinly slice your onions (I use a Mandolin for this).
• In a large heavy based pot, heat the oil and add the onions, stir frequently over a medium heat until caramalised (15-20 minutes).
• Add the mustard seeds and fry for an additional 2 minutes.
• Add the brown sugar and cook for another 2 minutes (it needs to be well dissolved).
• Add the remaining ingredients and reduce to a low simmer and cook for another 5 minutes.
• Carefully pour the hot onion jam into prepared jars ( hot sterilized jars if you want to keep them on your shelf - will keep for 6 months) or a clean jar if you want to pop it into your fridge and use it within 2-4 hours (or once chilled). Keeps in the fridge for 4 weeks. Once a jar is opened, this jam must be refridgerated.

ONION JAM

Steps:

• Heat vegetable oil in a heavy skillet over medium heat.
• Stir sugar into vegetable oil with a wooden spoon, stirring constantly until mixture is a light caramel-color, about 10 minutes. Mixture will be very hot.
• Stir onion, salt, and black pepper into sugar mixture. Onions will immediately start to caramelize. Stir frequently over medium heat until sugar has dissolved and onions are browned, about 15 minutes.
• Pour red wine vinegar into onion mixture and simmer until mixture has a jam consistency, about 30 minutes. Let cool to serve.

ONION JAM

Steps:

• Cut onions in half lengthwise; peel. Cut off ends; cut lengthwise into 1/4-inch-thick pieces.
• Coat a 13-inch skillet with cooking spray, and set over medium heat. Add onions, and cover. Cook, stirring occasionally, until softened and translucent, about 15 minutes.
• Add sugar; re-cover. Cook, stirring occasionally, until onions are deep golden, 20 to 30 minutes. Add 1/4 cup water; stir with a wooden spoon to dislodge any brown bits.
• Cover, and cook until dark brown, 20 to 30 minutes. Add balsamic vinegar and another 1/4 cup water. Continue cooking until liquid has been absorbed, about 10 minutes. Transfer to a bowl to cool. Store, refrigerated, in an airtight container up to 1 week.

BACON, ONION AND WHISKEY JAM

Steps:

• Place the bacon in a heavy-bottomed, 8" or so wide pot set over medium heat. Cook until the fat is rendered out and the bacon is slightly crispy. Now drain all but 1 Tbsp. of fat from the pot. Add the onion to the pot and cook until very tender and lightly caramelized, about 10 minutes. Mix in the remaining ingredients, bring to a simmer, and cook 10 to 15 minutes, until the liquids reduce and the mixture slightly thickens and becomes jam-like. Remove from the heat, transfer to a heatproof jar or serving bowl and cool to room temperature. Now cover and refrigerate until ready to serve. Bacon jam will keep several days in the refrigerator. When ready to serve, serve as is or heat the jam 20 seconds or so in the microwave, which will melt any bacon fat on the surface and give the jam a nice shine.

ONION JAM

Steps:

• 1. In a medium saute pan, heat the oil until it begins to smoke lightly. Add the onions and season with salt and pepper to your taste. Cook until the onions give up their liquid, 3-5 minutes, and then add the red wine. Lower the heat and cook the onions until the wine reduces almost completely. Leave on low heat while you prepare the gastrique.
• 2. In a separate small pan, heat the honey until it begins to bubble and froth. Cook until the honey turns a light caramel color, an additional 2-3 minutes. Add the red wine vinegar, simmer for a few minutes on a low heat, and shut off the heat. Pour the honey mixture over the onions and continues cooking them over low heat until all of the jucie is absorbed and the onions are a jam-like consistency, 10-15 minutes. If you desire, add the lemon juice and zest at this point. Taste for seasoning and transfer to a bowl to cool until ready to serve.

ONION JAM

Steps:

• Put oil in bottom of cold, large saucepan and set on moderate heat.
• Add onions and cook until they begin to soften, 30 - 40 minutes.
• Add sugar and stir until dissolved.
• Simmer on low heat, uncovered for 20 minutes, stirring occasionally.
• Add vinegar and thyme, salt and pepper and cook until onion is caramelised completely and has thickened, approximately 45 minutes.
• Cool and store in sterilised jars.
• Will keep for several weeks.

ONION JAM

Steps:

• Place onions, apple juice, vinegar and spices in a pot. Mix 1/4 cup sugar with 1 pkg of low sugar pectin. Put pectin mixture in pot with onions. Add oleo, bring to a full boil. Stir constantly. Add rest of sugars, boil exactly 5 minutes.
• Ladle into prepared jars.
• Process 5 minutes in boiling water canner, making sure all have sealed properly.

ONION JAM

Steps:

• Heat oil in heavy frying pan, then add onions & saute untils slightly brown.
• Season with salt, then reduce heat & continue to cook, stirring constantly, until caramelized & tender.
• Add rest of ingredients EXCEPT the tomato, & cook on low heat for 30 minutes, stirring occasionally.
• Add tomato & cook 15 more minutes.
• Remove from heat & let cool.
• Store in a jar in the refrigerator for up to 2 weeks.

APPLE ONION JAM

Steps:

• Combine the onion in a small saucepan with three-quarters cup of the cider and the vinegar, allspice berries and jalapeρo. Bring to a boil over high heat, then reduce the heat to medium and cook, stirring occasionally, for 30 minutes.
• Remove and discard the allspice.
• Peel and core the apple, then cut lengthwise into eighths and crosswise into very thin slices. Add the apples to the onion mixture along with the remaining cider.
• Cook, stirring often, until the mixture is soft, about 30 minutes.
• Remove the mixture to a bowl and cool to room temperature.

ONION JAM

Steps:

• In a medium saute pan, heat the oil until it begins to smoke lightly. Add the onions and season with salt and pepper, to taste. Cook until the onions give up their liquid, 3 to 5 minutes, and then add the red wine. Lower the heat and cook the onions until the wine reduces almost completely. Leave on low heat while you prepare the gastrique.
• In a separate small pan, heat the honey until it begins to bubble and froth. Cook until the honey turns a light caramel color, an additional 2 to 3 minutes. Add the red wine vinegar, simmer for a few minutes on low heat, and then shut off the heat. Pour the honey mixture over the onions and continue cooking them over low heat until all of the juice is absorbed and the onions are a jam-like consistency, 10 to 15 minutes. If you desire, add lemon juice and zest at this point. Taste for seasoning and transfer to a bowl to cool until ready to serve.

ONION JAM

Steps:

• Melt the butter in a large saute pan over medium-high heat. Add the onions, lemon zest, ginger, and 1/2 teaspoon salt and cook until the onions start to turn translucent, about 5 minutes
• Add the coriander, 1/4 cup of the brown sugar and half the lemon juice and turn the heat to low. Cook, stirring frequently, until the onions start to cook down and the liquid is evaporated, about 15 minutes. Add 1/3 cup water every 10 minutes and continue to cook until the onions are thick and golden brown, about 55 minutes. Stir in the remaining 1/4 cup brown sugar and the lemon juice and cook until the brown sugar melts, 3 to 5 minutes more. Season to taste.

SUNNY'S EASY ONION JAM

Steps:

• In a medium saucepan on medium-low heat, add the pearl onions, vinegar, sugar, shallots, red onions, a pinch of salt, a few grinds of pepper and 1/4 cup water. Stir to combine, then cook until the onions are completely tender and caramelized, 40 to 45 minutes.
• Add the thyme and scallions to the cooked onions and refrigerate until ready to use. Serve on nachos, burgers, hot dogs, etc.

CARAMELIZED ONION JAM

Steps:

• In a medium pot, heat oil overmedium heat and cook onions,covered, stirring occasionally untiltranslucent, about 15 minutes.Add water, vinegar, and sugarand cook uncovered, stirring, untilonions are caramelized, about30 minutes more. Season withsalt. Let cool completely.

TURKEY BURGER SLIDERS WITH VIDALIA ONION-TOMATO JAM

Steps:

• Make the Vidalia onion-tomato jam: Heat the butter in a large skillet over medium heat until the butter is melted. Add the onions, then season with a little salt and cook, stirring frequently, until they are golden brown and soft, about 20 minutes.
• Meanwhile, cut the tomatoes in half crosswise. Scoop out the tomato seeds with a spoon and discard the seeds. Chop the tomatoes. Stir the tomatoes, garlic, brown sugar, vegetable stock and vinegar into the softened onions. Reduce the heat to low and cook until the onions are caramelized, the tomatoes are very soft and the mixture is syrupy, 20 to 25 minutes. Season with salt and pepper and stir in the thyme. Set aside.
• Make the turkey burger sliders: Gently combine the ground turkey, mustard, Worcestershire sauce, garlic powder, onion powder and egg in a medium bowl. Shape the mixture into twelve 2 1/2-inch patties.
• Heat a lightly greased griddle over medium-high heat. Sprinkle the patties lightly with salt and pepper. Add the patties and cook until they are done and a thermometer registers 165 degrees F, 2 to 3 minutes on each side.
• To assemble the sliders, place the patties on the bottoms of the Hawaiian rolls. Top with the goat cheese, some of the Vidalia onion-tomato jam, arugula and the roll tops. Pierce the cherry tomatoes with wooden toothpicks into the tops of the rolls.